Ingredients

1 lb ground beef
1 (32-oz) container chicken broth
1 (28-oz) can petite diced tomatoes
2 (10.5-oz) cans tomato soup
2 (8-oz) containers chive and onion cream cheese spread, softened
1 (18-oz) package refrigerated cheese tortellini, uncooked
1 to 1 ½ tsp Italian seasoning

Instructions

Step 1:
In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon until browned. Drain any excess fat.

Step 2:
Transfer the cooked ground beef to your slow cooker. Add the chicken broth, diced tomatoes, tomato soup, and Italian seasoning. Stir well to combine.

Step 3:
Stir in the softened chive and onion cream cheese, making sure it blends smoothly into the soup.

Step 4:
Cover and cook on low for 4-5 hours, allowing the flavors to meld together.

Step 5:
About 30 minutes before serving, stir in the refrigerated cheese tortellini.

Step 6:
Continue cooking for another 30 minutes, or until the tortellini are tender and fully cooked.

Step 7:
Ladle the soup into bowls and serve hot. Enjoy with crusty bread or a sprinkle of Parmesan cheese for extra flavor!

Notes

Cooking Notes

Make sure the cream cheese is softened before adding it to the slow cooker to prevent lumps.
Use low-sodium chicken broth if you prefer a less salty dish.
The tortellini should be added near the end of cooking to avoid overcooking and becoming too soft.

Prep Time: 10 minutes
Cook Time: 4-5 hours (slow cooker)

Nutrition

Calories: 420
Sodium: 860mg
Protein: 25g